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Apricot and sultana rock cakes

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, H, D
    MineralsFluorine, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 cup wholemeal self-raising flour

    2. 1 cup plain self-raising flour

    3. 1/4 teaspoon ground cinnamon

    4. 1/3 cup caster sugar

    5. 90g butter, chilled, chopped

    6. 1/2 cup chopped dried apricots

    7. 1/2 cup sultanas

    8. 1 egg, lightly beaten

    9. 3/4 cup reduced-fat milk

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 200°C/180°C fan-forced. Sift flours and cinnamon in a bowl. Stir in sugar. Line 2 baking trays with baking paper.

    2. Using your fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. Stir in apricots and sultanas. Make a well in centre. Combine egg and milk in a jug. Add egg mixture to flour. Using a flat-bladed knife, mix to form a soft dough, adding more milk if required.

    3. Spoon rounded tablespoons of mixture, 5cm apart, onto prepared trays. Bake for 15 to 20 minutes or until golden. Stand for 5 minutes. Transfer to a wire rack to cool completely. Store in snap-lock bags. Serve.

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